|1/4||c||Carrots;julienne strips of|
|1/4||c||Turnips;julienne strips of|
|1/4||c||Leeks;julienne strips of Salt & white ground pepper|
Les Petoncles a la Nage
Claude Cyr, chef-proprietor of Au cion del la baie in Metis sur Mer, makes a simple soup from scallops and vegetables.
In a medium saucepan, bring wine, fish, stock and vegetables to a boil, season with salt and pepper to taste. Reduce heat and simmer 5 minutes or until vegetables are tender-crisp. Place 6 scallops in each of 2 heated bowls. Divide the very hot stock among the bowls, stir briefly and serve at once. SERVES: 2
SOURCE: _A Taste of Quebec_ by Julian Armstrong